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Easy Chicken Pot Pie

Easy Chicken Pot Pie

Time Involved
< 50 min
# of Ingredients
Skill Level
Tenderflake® Pie Shell
10 oz (1) 
Can of cream of mushroom soup
½ cup (125mL) 
1 cup (250mL) 
Frozen mixed vegetables (corn, carrots, peas, beans)
2 cups (500mL) 
MAPLE LEAF® PRIME® Fully Cooked and Sliced Chicken Breasts, chopped into ½-inch (1 cm) pieces
1 tsp (5mL) 
Minced garlic
¼ cup (50mL) 
Finely chopped onion
Coarse ground black pepper, to taste

PREHEAT oven to 375˚F (190˚C).

REMOVE pie shell from freezer and thaw for 10 minutes. Meanwhile defrost frozen veggies in microwave, draining excess water.

CHOP and sauté onion.

MIX chicken, veggies, sautéed onion, garlic, soup and milk in a large mixing bowl.

POUR into pie shell; bake for about 30 to 40 minutes or until crust is golden brown and filling is bubbling.

TIPS: Replace MAPLE LEAF® PRIME® Fully Cooked and Sliced Chicken Breasts with leftover chicken. Make a double crust pot pie by using second pie shell and follow package directions for a double crust pie.

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